CN111334549A - Oyster peptide and oyster peptide extraction method - Google Patents
Oyster peptide and oyster peptide extraction method Download PDFInfo
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- CN111334549A CN111334549A CN202010109171.3A CN202010109171A CN111334549A CN 111334549 A CN111334549 A CN 111334549A CN 202010109171 A CN202010109171 A CN 202010109171A CN 111334549 A CN111334549 A CN 111334549A
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- 238000000605 extraction Methods 0.000 title claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 claims abstract description 28
- 108090000790 Enzymes Proteins 0.000 claims abstract description 28
- 108091005804 Peptidases Proteins 0.000 claims abstract description 25
- 239000004365 Protease Substances 0.000 claims abstract description 25
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 24
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 230000000694 effects Effects 0.000 claims abstract description 18
- 238000010521 absorption reaction Methods 0.000 claims abstract description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 8
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 18
- 102000004169 proteins and genes Human genes 0.000 claims description 15
- 108090000623 proteins and genes Proteins 0.000 claims description 15
- 238000001694 spray drying Methods 0.000 claims description 12
- 239000000126 substance Substances 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- 229920000858 Cyclodextrin Polymers 0.000 claims description 9
- 239000001116 FEMA 4028 Substances 0.000 claims description 9
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 9
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 9
- 229960004853 betadex Drugs 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 229920002527 Glycogen Polymers 0.000 claims description 7
- 229940096919 glycogen Drugs 0.000 claims description 7
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 108090000145 Bacillolysin Proteins 0.000 claims description 5
- 102000035092 Neutral proteases Human genes 0.000 claims description 5
- 108091005507 Neutral proteases Proteins 0.000 claims description 5
- 108010007119 flavourzyme Proteins 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 102000004533 Endonucleases Human genes 0.000 claims description 3
- 108010042407 Endonucleases Proteins 0.000 claims description 3
- 108060002716 Exonuclease Proteins 0.000 claims description 3
- 102000003886 Glycoproteins Human genes 0.000 claims description 3
- 108090000288 Glycoproteins Proteins 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 150000001299 aldehydes Chemical class 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
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- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 102000013165 exonuclease Human genes 0.000 claims description 3
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- 238000004108 freeze drying Methods 0.000 claims description 3
- 230000000415 inactivating effect Effects 0.000 claims description 3
- 150000002576 ketones Chemical class 0.000 claims description 3
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- 238000001728 nano-filtration Methods 0.000 claims description 3
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- RYYKJJJTJZKILX-UHFFFAOYSA-M sodium octadecanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC([O-])=O RYYKJJJTJZKILX-UHFFFAOYSA-M 0.000 claims description 3
- 238000001179 sorption measurement Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- JRMUNVKIHCOMHV-UHFFFAOYSA-M tetrabutylammonium bromide Chemical compound [Br-].CCCC[N+](CCCC)(CCCC)CCCC JRMUNVKIHCOMHV-UHFFFAOYSA-M 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 2
- 239000004480 active ingredient Substances 0.000 abstract description 13
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000017854 proteolysis Effects 0.000 abstract description 5
- 230000001953 sensory effect Effects 0.000 abstract description 5
- 238000009826 distribution Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000007062 hydrolysis Effects 0.000 abstract description 3
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 3
- 229940088598 enzyme Drugs 0.000 description 19
- 235000018102 proteins Nutrition 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 208000035404 Autolysis Diseases 0.000 description 2
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- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
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- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000028043 self proteolysis Effects 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000001339 gustatory effect Effects 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000003262 industrial enzyme Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000006225 natural substrate Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
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- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/145—Extraction; Separation; Purification by extraction or solubilisation
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/34—Extraction; Separation; Purification by filtration, ultrafiltration or reverse osmosis
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- Chemical & Material Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Biophysics (AREA)
- Analytical Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Zoology (AREA)
- Water Supply & Treatment (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
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Abstract
The invention discloses oyster peptide and an extraction method thereof, wherein fresh shell-free oysters are used as raw materials, the oyster peptide is extracted by enzymolysis of protease special for fresh oyster meat, oyster biological enzyme is hydrolyzed to be completely water-soluble active ingredients, the small peptide content of the product is high, and the taste of the oyster peptide is improved by deodorizing with active carbon, so that the oyster peptide is more beneficial to absorption and utilization of the oyster active ingredients. The oyster peptide and the oyster peptide extraction method have the advantages of simple operation, good protein degradation effect, high oyster peptide yield and higher sensory acceptability, are easy for industrial scale production, have uniform molecular weight distribution, change the oyster into all water-soluble active ingredients after biological enzyme hydrolysis by a biological enzymolysis technology, are completely and quickly absorbed, have high small peptide content in the product, and are more beneficial to the absorption and utilization of the oyster active ingredients; the oyster peptide is more acceptable in taste after being deodorized by active carbon.
Description
Technical Field
The invention relates to the technical field of bioactive extraction, in particular to oyster peptide and an oyster peptide extraction method.
Background
The oysters are famous for being distributed at estuaries where fresh water enters the sea, have a history of more than 700 years after being widely cultured in one area of the south coast, are the most main economic shellfish recess in the south coast, are aquatic products with high nutritional value and medicinal value, it is rich in protein, glycogen, taurine, amino acids, vitamins and trace elements, the net is particularly protruded by the high content of the egg self-texture, the oyster contains rich endogenous protease, the endogenous enzyme has high catalysis and specificity to natural substrates, the catalytic degree is probably more remarkable than that of industrial enzyme preparations, oyster protein is hydrolyzed, and the enzymolysis liquid is separated and extracted by a special method to obtain oyster extract, it has effects in enhancing immunity, protecting liver, lowering blood sugar, reducing blood lipid, resisting tumor, resisting oxidation, relieving fatigue, and inhibiting ACE enzyme activity.
The method is characterized in that the content of amino acid nitrogen in hydrolysate is taken as a response value, the autolysis hydrolysis process condition is optimized by utilizing a response surface method, the optimal process condition of the oyster autolysis process is obtained, the content of short peptides and free amino acids is improved, scientific basis and guidance are provided for the utilization of oyster endogenous proteases, the existing oyster peptide extraction method is simple in process, easy to operate, capable of conducting enzymolysis mechanical shelling, saving time and shortening the production cycle, and the prepared protein peptide is small molecular peptide, small in molecular weight and high in activity.
Disclosure of Invention
The invention aims to solve the problems and provide the oyster peptide and the oyster peptide extraction method, which have the advantages of simple operation, good protein degradation effect, high oyster peptide yield and higher sensory acceptability.
The invention realizes the aim through the following technical scheme, and provides oyster peptide and an oyster peptide extraction method, wherein fresh shell-free oysters are used as raw materials, the oyster peptide is extracted through enzymolysis of protease special for fresh oyster meat, oyster biological enzyme is hydrolyzed to be completely water-soluble active ingredients, the small peptide content of the product is high, the taste of the oyster peptide is improved through deodorization by active carbon, and the oyster peptide is more beneficial to absorption and utilization of the oyster active ingredients, and the specific steps are as follows:
the method comprises the following steps: pretreatment:
steaming shell-free Concha Ostreae under high pressure, removing viscera from Carnis Ostreae, homogenizing, adding active dry yeast and arabinose to remove fishy smell, adding β -cyclodextrin to treat, and adjusting pH of the homogenate;
step two: enzymolysis:
adding compound protease for constant-temperature enzymolysis, inactivating enzyme after enzymolysis, and fully stirring to allow the enzyme to perform contact reaction with the protease;
step three: removing fishy smell:
adding active dry yeast and arabinose into the homogenate, removing fishy smell for 20-30min at 38-43 ℃, then adding β -cyclodextrin which accounts for 5-8% of the weight of the oyster meat, and removing fishy smell for 10-20min at the conditions of 60-70 ℃ and 300-400MPa under ultrahigh pressure to obtain the fishy smell removed oyster meat homogenate, wherein the loose structure of the active dry yeast has an adsorption effect on the fishy smell substances, and the active dry yeast contains a plurality of enzymes, the active dry yeast is used for converting the fishy smell substances into fishy smell-free substances, the large molecular substances such as aldehyde and ketone are accumulated by cells, and then the embedding effect of β -cyclodextrin is utilized to remove the residual yeast fermentation taste, fermentation acid and residual fishy smell, so as to achieve a better fishy smell removing effect;
step four: and (3) filtering:
filtering the supernatant by centrifugation, ultrafiltering the enzymolysis solution by an ultrafiltration membrane with the molecular weight cutoff of 8-12kDa to obtain a peptide mixture below 8-12kDa, nanofiltering by a nanofiltration membrane with 200 plus 400Da to obtain a concentrated peptide solution with 200 plus 400Da, and freeze-drying to obtain the oyster peptide;
step five: concentration:
the concentration pressure is controlled to be-0.4-0.6 MPa, the concentration temperature is controlled to be 75-80 ℃, the Baume degree is measured in the concentration process, the Baume degree is controlled to be 10, and the problem that the oyster extracting solution is easy to generate turbidity in the concentration process is solved by a concentrated solution filtering mode;
step six: and (3) drying:
spray drying equipment is used for spray drying, and the water content is reduced to 5%;
step seven: packaging a finished product:
boiling the concentrated solution for sterilization, spray drying with spray drying equipment, packaging, and sealing.
Preferably, the oyster meat is integrally cooked at the temperature of 120-130 ℃ and the pressure of 0.13-0.15MPa for 2 hours at constant temperature and pressure, the oyster extract is discharged into a soup pot, and the oyster meat residue is discharged.
Preferably, the specific steps of enzymolysis are as follows: adjusting pH of the deodorized oyster meat homogenate to 7.5-8.5, adding compound protease according to the amount of the added enzyme of 3-4%, adding sodium stearate 2-2.6% of the weight of the compound protease and tetrabutylammonium bromide 0.3-0.5%, and performing enzymolysis at 30-40 deg.C for 8-12 h.
Preferably, the dispersibility and stability of the oyster protein in the oyster meat homogenate are improved, the contact chance of the oyster protein and protease is improved, the enzymolysis rate and the oyster peptide yield are further improved, the glycosidic bond of glycoprotein can be cut, glycogen is degraded, the protease can rapidly identify the protein without glycogen for enzymolysis, and finally the oyster peptide yield is improved.
Preferably, the composite protein is neutral protease and gustatory protease in the weight ratio of 1: 2.3-2.7.
Preferably, the oyster special enzyme mainly comprises the components of endonuclease, exonuclease and flavor enzyme.
The invention has the technical effects and advantages that: the oyster peptide and the oyster peptide extraction method have the advantages of simple operation, good protein degradation effect, high oyster peptide yield and higher sensory acceptability, are easy for industrial scale production, have uniform molecular weight distribution, change the oyster into all water-soluble active ingredients after biological enzyme hydrolysis by a biological enzymolysis technology, are completely and quickly absorbed, have high small peptide content in the product, and are more beneficial to the absorption and utilization of the oyster active ingredients; the oyster peptide is more acceptable in taste after being deodorized by active carbon.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to specific embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
fresh shell-free oysters are used as raw materials, oyster peptides are extracted through enzymolysis of protease special for fresh oyster meat, oyster biological enzyme is hydrolyzed to be completely water-soluble active ingredients, the small peptide content of the product is high, and the taste of the oyster peptides is improved through deodorization by activated carbon, so that the oyster peptide is more beneficial to absorption and utilization of the oyster active ingredients, and the specific steps are as follows:
the method comprises the following steps: pretreatment:
steaming shell-free Concha Ostreae under high pressure, removing viscera from Carnis Ostreae, homogenizing, adding active dry yeast and arabinose to remove fishy smell, adding β -cyclodextrin to treat, and adjusting pH of the homogenate;
step two: enzymolysis:
adding compound protease for constant-temperature enzymolysis, inactivating enzyme after enzymolysis, fully stirring to allow the enzyme to perform contact reaction with the protease, hydrolyzing for 12h at 40 ℃ under the condition that the raw material accounts for 0.5 of the total mass ratio, and allowing the amino acid nitrogen content of the hydrolyzed centrifugal clear liquid to obviously change along with the difference of initial pH;
step three: removing fishy smell:
adding active dry yeast and arabinose into the homogenate, removing fishy smell for 20-30min at 38-43 ℃, then adding β -cyclodextrin which accounts for 5-8% of the weight of the oyster meat, and removing fishy smell for 10-20min at the conditions of 60-70 ℃ and 300-400MPa under ultrahigh pressure to obtain the fishy smell removed oyster meat homogenate, wherein the loose structure of the active dry yeast has an adsorption effect on the fishy smell substances, and the active dry yeast contains a plurality of enzymes, the active dry yeast is used for converting the fishy smell substances into fishy smell-free substances, the large molecular substances such as aldehyde and ketone are accumulated by cells, and then the embedding effect of β -cyclodextrin is utilized to remove the residual yeast fermentation taste, fermentation acid and residual fishy smell, so as to achieve a better fishy smell removing effect;
step four: and (3) filtering:
filtering the supernatant by centrifugation, ultrafiltering the enzymolysis solution by an ultrafiltration membrane with the molecular weight cutoff of 8-12kDa to obtain a peptide mixture below 8-12kDa, nanofiltering by a nanofiltration membrane with 200 plus 400Da to obtain a concentrated peptide solution with 200 plus 400Da, and freeze-drying to obtain the oyster peptide;
step five: concentration:
the concentration pressure is controlled to be-0.4-0.6 MPa, the concentration temperature is controlled to be 75-80 ℃, the Baume degree is measured in the concentration process, the Baume degree is controlled to be 10, and the problem that the oyster extracting solution is easy to generate turbidity in the concentration process is solved by a concentrated solution filtering mode;
step six: and (3) drying:
spray drying equipment is used for spray drying, and the water content is reduced to 5%;
step seven: packaging a finished product:
boiling the concentrated solution for sterilization, spray drying with spray drying equipment, packaging, and sealing.
The method has the advantages of simple operation, good protein degradation effect, high oyster peptide yield and higher sensory acceptability, is easy for industrial scale production, the molecular weight distribution of the obtained oyster peptide is uniform, the oysters are hydrolyzed by biological enzyme into all water-soluble active ingredients by a biological enzymolysis technology, the absorption is complete and rapid, and the small peptide content of the product is high.
Example two;
further, the oyster meat is integrally cooked at the temperature of 120-130 ℃ and the pressure of 0.13-0.15MPa for 2 hours at constant temperature and pressure, the oyster extract is discharged into a soup pot, and the oyster meat residue is discharged.
Further, the specific steps of enzymolysis are as follows: adjusting pH of the deodorized oyster meat homogenate to 7.5-8.5, adding compound protease according to the amount of the added enzyme of 3-4%, adding sodium stearate 2-2.6% of the weight of the compound protease and tetrabutylammonium bromide 0.3-0.5%, and performing enzymolysis at 30-40 deg.C for 8-12 h.
Furthermore, the dispersibility and stability of the oyster protein in the oyster meat homogenate are improved, the contact chance of the oyster protein and the protease is improved, the enzymolysis rate and the oyster peptide yield are further improved, the glycosidic bond of glycoprotein can be cut, glycogen is degraded, the protease is enabled to rapidly identify the protein without glycogen for enzymolysis, and finally the oyster peptide yield is improved.
Further, the compound protein is neutral protease and flavourzyme, and the weight ratio of the neutral protease to the flavourzyme is 1: 2.3-2.7.
Further, the oyster special enzyme mainly comprises the components of endonuclease, exonuclease and flavor enzyme
For the person skilled in the art, example 1 and example 2 are combined: when the steps are used for detection, the method has the advantages of simple operation, good protein degradation effect, high oyster peptide yield and higher sensory acceptability, and is easy for industrial scale production, the molecular weight distribution of the obtained oyster peptide is uniform, the oyster is hydrolyzed by biological enzyme into all water-soluble active ingredients by the biological enzymolysis technology, the absorption is complete and rapid, the small peptide content of the product is high, the absorption and the utilization of the active ingredients of the oyster are more facilitated, and the oyster peptide is more easily accepted in taste after being deodorized by active carbon.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (6)
1. The oyster peptide is extracted from fresh oyster by enzymolysis of protease special for fresh oyster meat, and the oyster biological enzyme is hydrolyzed into active components which are all soluble in water, so that the small peptide content of the product is high, and the taste of the oyster peptide is improved by deodorizing with active carbon, thereby being more beneficial to the absorption and utilization of the active components of the oyster, and the specific steps are as follows:
the method comprises the following steps: pretreatment:
steaming shell-free Concha Ostreae under high pressure, removing viscera from Carnis Ostreae, homogenizing, adding active dry yeast and arabinose to remove fishy smell, adding β -cyclodextrin to treat, and adjusting pH of the homogenate;
step two: enzymolysis:
adding compound protease for constant-temperature enzymolysis, inactivating enzyme after enzymolysis, and fully stirring to allow the enzyme to perform contact reaction with the protease;
step three: removing fishy smell:
adding active dry yeast and arabinose into the homogenate, removing fishy smell for 20-30min at 38-43 ℃, then adding β -cyclodextrin which accounts for 5-8% of the weight of the oyster meat, and removing fishy smell for 10-20min at the conditions of 60-70 ℃ and 300-400MPa under ultrahigh pressure to obtain the fishy smell removed oyster meat homogenate, wherein the loose structure of the active dry yeast has an adsorption effect on the fishy smell substances, and the active dry yeast contains a plurality of enzymes, the active dry yeast is used for converting the fishy smell substances into fishy smell-free substances, the large molecular substances such as aldehyde and ketone are accumulated by cells, and then the embedding effect of β -cyclodextrin is utilized to remove the residual yeast fermentation taste, fermentation acid and residual fishy smell, so as to achieve a better fishy smell removing effect;
step four: and (3) filtering:
filtering the supernatant by centrifugation, ultrafiltering the enzymolysis solution by an ultrafiltration membrane with the molecular weight cutoff of 8-12kDa to obtain a peptide mixture below 8-12kDa, nanofiltering by a nanofiltration membrane with 200 plus 400Da to obtain a concentrated peptide solution with 200 plus 400Da, and freeze-drying to obtain the oyster peptide;
step five: concentration:
the concentration pressure is controlled to be-0.4-0.6 MPa, the concentration temperature is controlled to be 75-80 ℃, the Baume degree is measured in the concentration process, the Baume degree is controlled to be 10, and the problem that the oyster extracting solution is easy to generate turbidity in the concentration process is solved by a concentrated solution filtering mode;
step six: and (3) drying:
spray drying equipment is used for spray drying, and the water content is reduced to 5%;
step seven: packaging a finished product:
boiling the concentrated solution for sterilization, spray drying with spray drying equipment, packaging, and sealing.
2. The oyster peptide and the oyster peptide extraction method according to claim 1, wherein the oyster peptide comprises: the oyster meat is integrally cooked at the temperature of 120-130 ℃ and the pressure of 0.13-0.15MPa for 2 hours at constant temperature and pressure, the oyster extract is discharged into a soup tank, and the oyster meat residue is discharged.
3. The oyster peptide and the oyster peptide extraction method according to claim 1, wherein the oyster peptide comprises: the specific steps of enzymolysis are as follows: adjusting pH of the deodorized oyster meat homogenate to 7.5-8.5, adding compound protease according to the amount of the added enzyme of 3-4%, adding sodium stearate 2-2.6% of the weight of the compound protease and tetrabutylammonium bromide 0.3-0.5%, and performing enzymolysis at 30-40 deg.C for 8-12 h.
4. The oyster peptide and the oyster peptide extraction method according to claim 1, wherein the oyster peptide comprises: the dispersibility and stability of the oyster protein in the oyster meat homogenate are improved, the contact chance of the oyster protein and the protease is improved, the enzymolysis rate and the oyster peptide yield are further improved, the glycosidic bond of glycoprotein can be cut, glycogen is degraded, the protease is enabled to rapidly identify the protein without glycogen for enzymolysis, and finally the oyster peptide yield is improved.
5. The oyster peptide and the oyster peptide extraction method according to claim 1, wherein the oyster peptide comprises: the composite protein is neutral protease and flavourzyme, and the weight ratio of the neutral protease to the flavourzyme is 1: 2.3-2.7.
6. The oyster peptide and the oyster peptide extraction method according to claim 1, wherein the oyster peptide comprises: the oyster special enzyme mainly comprises endonuclease, exonuclease and flavor enzyme.
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Cited By (12)
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| CN112401211A (en) * | 2020-12-01 | 2021-02-26 | 润科生物工程（福建）有限公司 | Preparation method of oyster peptide powder grease |
| CN113073025A (en) * | 2021-05-10 | 2021-07-06 | 郭建斌 | Compound dipeptide ginseng-cistanche wine, compound dipeptide ginseng-cistanche granule and processing method thereof |
| CN113136409A (en) * | 2021-03-23 | 2021-07-20 | 广州天启生物科技有限公司 | Preparation method of food-grade low-salinity ocean fish oligopeptide |
| CN113151386A (en) * | 2021-04-16 | 2021-07-23 | 安徽国肽生物科技有限公司 | Oyster peptide with DPP-IV (dipeptidyl peptidase-IV) inhibition function and preparation method and application thereof |
| CN113197299A (en) * | 2021-05-17 | 2021-08-03 | 北京德创未来生物技术有限公司 | Preparation method of oyster powder with microcirculation improving effect |
| CN113287706A (en) * | 2021-05-10 | 2021-08-24 | 郭建斌 | Instant health-care granule containing ginseng, oyster and preparation method thereof |
| CN113854473A (en) * | 2021-09-30 | 2021-12-31 | 无锡定象改性硅胶材料有限公司 | Method for preparing low-arsenic oyster protein peptide by adsorption of targeting nano silica gel material |
| CN114246281A (en) * | 2021-12-27 | 2022-03-29 | 山东佛坤投资有限公司 | Oyster peptide and sea cucumber peptide sports flavor beverage and preparation method thereof |
| CN114350733A (en) * | 2021-12-29 | 2022-04-15 | 广东冠龙生物科技有限公司 | Oyster active protein peptide composite precise enzymolysis process |
| CN114403280A (en) * | 2022-01-30 | 2022-04-29 | 杭州佳嘉乐生物技术有限公司 | Preparation method of multifunctional nano-scale oyster peptide powder |
| CN114717287A (en) * | 2022-05-07 | 2022-07-08 | 广东还珠海洋生物科技有限公司 | Process for extracting peptide from shellfish |
| CN115053965A (en) * | 2022-07-11 | 2022-09-16 | 山东省食品发酵工业研究设计院 | Method for preparing resistant dextrin with higher indigestibility by using ultrahigh pressure treatment |
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| CN112401211A (en) * | 2020-12-01 | 2021-02-26 | 润科生物工程（福建）有限公司 | Preparation method of oyster peptide powder grease |
| CN113136409A (en) * | 2021-03-23 | 2021-07-20 | 广州天启生物科技有限公司 | Preparation method of food-grade low-salinity ocean fish oligopeptide |
| CN113151386B (en) * | 2021-04-16 | 2022-08-16 | 安徽国肽生物科技有限公司 | Oyster peptide with DPP-IV (dipeptidyl peptidase-IV) inhibition function and preparation method and application thereof |
| CN113151386A (en) * | 2021-04-16 | 2021-07-23 | 安徽国肽生物科技有限公司 | Oyster peptide with DPP-IV (dipeptidyl peptidase-IV) inhibition function and preparation method and application thereof |
| CN113073025A (en) * | 2021-05-10 | 2021-07-06 | 郭建斌 | Compound dipeptide ginseng-cistanche wine, compound dipeptide ginseng-cistanche granule and processing method thereof |
| CN113287706A (en) * | 2021-05-10 | 2021-08-24 | 郭建斌 | Instant health-care granule containing ginseng, oyster and preparation method thereof |
| CN113197299A (en) * | 2021-05-17 | 2021-08-03 | 北京德创未来生物技术有限公司 | Preparation method of oyster powder with microcirculation improving effect |
| CN113854473A (en) * | 2021-09-30 | 2021-12-31 | 无锡定象改性硅胶材料有限公司 | Method for preparing low-arsenic oyster protein peptide by adsorption of targeting nano silica gel material |
| CN113854473B (en) * | 2021-09-30 | 2024-06-04 | 无锡定象改性硅胶材料有限公司 | Method for preparing low-arsenic oyster protein peptide by targeted nano silica gel material adsorption |
| CN114246281A (en) * | 2021-12-27 | 2022-03-29 | 山东佛坤投资有限公司 | Oyster peptide and sea cucumber peptide sports flavor beverage and preparation method thereof |
| CN114350733A (en) * | 2021-12-29 | 2022-04-15 | 广东冠龙生物科技有限公司 | Oyster active protein peptide composite precise enzymolysis process |
| CN114350733B (en) * | 2021-12-29 | 2024-01-26 | 广东冠龙生物科技有限公司 | Oyster active protein peptide composite accurate enzymolysis technology |
| CN114403280B (en) * | 2022-01-30 | 2023-06-09 | 杭州佳嘉乐生物技术有限公司 | Preparation method of nano-scale oyster peptide powder with multiple functions |
| CN114403280A (en) * | 2022-01-30 | 2022-04-29 | 杭州佳嘉乐生物技术有限公司 | Preparation method of multifunctional nano-scale oyster peptide powder |
| CN114717287A (en) * | 2022-05-07 | 2022-07-08 | 广东还珠海洋生物科技有限公司 | Process for extracting peptide from shellfish |
| CN115053965A (en) * | 2022-07-11 | 2022-09-16 | 山东省食品发酵工业研究设计院 | Method for preparing resistant dextrin with higher indigestibility by using ultrahigh pressure treatment |
| CN115053965B (en) * | 2022-07-11 | 2023-09-08 | 山东省食品发酵工业研究设计院 | Method for preparing resistant dextrin with stronger indigestibility by utilizing ultrahigh pressure treatment |
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